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Category: Beef

Kokkinisto (Reddened)

Kokkinisto (Reddened)

ALL PICS AND REDDENED 14496 tablespoons olive oil
6 (9-ounce) slices beef for stewing (I used a 4lb. chuck roast)
Salt
1 large red onion, chopped
1/2 cup red wine
14 ounce can crushed tomatoes
1 tablespoon tomato paste
1/4 – 1/2 teaspoons ground cinnamon (I used about 1/4 teaspoon)
2 tablespoons chopped Italian parsley
Freshly ground black pepper
3 thyme sprigs

Preheat the oven to 350F. Heat 3 tablespoons of olive oil in a large Dutch oven and fry the beef until deep golden on both sides. Salt each side as it’s done. Remove the beef and set aside. Add the rest of the olive oil (3 tablespoons) and saute the onion until softened. Add the wine and cook until it has almost evaporated. Add the crushed tomatoes and the paste, the cinnamon and parsley, and season with a little salt and black pepper. Bring to a boil and simmer for a few minutes, smoothing out any big bits of tomato with a wooden spoon. Scrape over the beef. Fill the tomato can with water and add this to the pot. Add the thyme, cover with the lid and bake for about 2 hours, turning the meat a couple of times. Add an extra 1/2 cup of water, then bake for 30 minutes more. At the end of this time, the beef should be very tender and the sauce thick and jammy but abundant. If necessary, add a little hot water toward the end. Remove from the oven and serve. Note: I cooked my roast for 2 hours covered and realized that the sauce wasn’t getting as jammy as I’d like it to. I removed the lid and cooked it for at least another hour and the sauce did achieve a jam-like consistency. Next time I might cook the roast uncovered for the entire time and see what happens.

Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

edf_oct06_meat_steak_vertButter, for baking dish

1 1/2 C. heavy cream

5 oz. soft goat cheese, crumbled

1 garlic clove, minced

Coarse salt and ground pepper

1 1/2 lb. baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 oz. each and 1 inch thick)

1 C. dry white wine

1 T. Dijon mustard

2 T. capers, drained

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

 

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Beef, Brie & Avocado Sandwich

Beef, Brie & Avocado Sandwich

4 slices bread
6-8 thin slices of roast beef
1/2 avocado, thinly sliced
2 wedges President Wee Brie, or 2 ounces regular brie
3 cloves roasted garlic
sea salt
butter or light butter

Butter one side of each slice of bread. In a small bowl mash together cheese and garlic with a fork. Spread brie on the unbuttered side of two slices of bread. Layer beef on the brie, then add sliced avocado. Top with the other slices of bread, buttered side out. In a medium skillet on medium-high heat, place sandwiches and grill until evenly browned on one side, about two minutes. Then flip and grill another two minutes until brown. Serve.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

0cb80e56690be71c6f6ba5f200ea532c1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar
3/4 cup chopped pecans
4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Heat a large skillet over a medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting. Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate. Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper. Once steak has rested for 10 minutes, slice meat against the grain into 1” strips. Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette: Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Beef Samosas

Beef Samosas

4ae1596e96a857c9e58ab6c31d41d83c2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

One Pan Enchilada Pasta

One Pan Enchilada Pasta

onepotenchi2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

Green onions

Black olives

 

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

 

One-Pot Cheeseburger Casserole

One-Pot Cheeseburger Casserole

onepotcheeseb urger1 tablespoon of olive oil

½ of a large yellow onion, diced

1.5 pounds good quality, lean ground beef

2 teaspoon of season salt, or salt and pepper to taste

1 28 oz. can of whole peeled tomatoes

1 8 oz. can of tomato sauce

2 cups of low-sodium chicken broth

2 cups of water

¼ cup of ketchup

2 teaspoons of Dijon mustard

1 pound of rotini pasta

2 cups of shredded cheddar cheese

Freshly diced tomato

Green onions

Pickles

Shredded lettuce

Start with a large pot. Add olive oil to the pan, and sauté yellow onions until softened over medium heat. Increase heat to high and add ground beef. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper. Brown ground beef, and drain any excess fat from the pot. Use kitchen scissors to chop up whole tomatoes while still in the can. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted. Add your choice of traditional cheeseburger toppings. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

 

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Salt

6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

Marinate steak in 3 T. EVOO, 3 chopped garlic cloves and thyme. Grill for 5 min. on each side. While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry. Heat 3 T.spoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss. Serve with grilled steak.

 

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Mediterranean Beef Salad with Lemon Vinaigrette

Mediterranean Beef Salad with Lemon Vinaigrette

salad1 pound beef sirloin Steak cut 1 inch thick

Salt and pepper

4 C. romaine, torn

1 small cucumber, sliced

1/2 of a small red onion, thinly sliced and separated into rings

1 C. halved cherry or grape tomatoes

1 C. cannellini beans (white kidney beans), rinsed and drained

1/2 C. crumbled feta cheese (2 oz.)

1 recipe lemon vinaigrette

 

Cook beef sirloin however you prefer. Thinly slice meat. Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.

 

Lemon Vinaigrette Dressing: (makes about 1/2 C.)

 

1/4 C. EVOO

1/2 tsp. shredded lemon peel

3 Tbsp lemon juice

1 Tbsp chopped fresh oregano

2 cloves garlic, minced (1 tsp minced garlic)

 

Combine all ingredients in a screw top jar & shake. Season to taste with salt and pepper.

 

 

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Skirt Steak with Shallots and Sautéed Watercress

Skirt Steak with Shallots and Sautéed Watercress

2244faf1314216d86c66277f695a1b91e tablespoons plus 1 teaspoon olive oil
4 large shallots, sliced
2 sprigs fresh thyme
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
1 1/2 pounds skirt steak, cut into 4 pieces
10 ounces cremini mushrooms, stems trimmed and thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Strip Steaks with a side of Blue Cheese Spaghetti

Strip Steaks with a side of Blue Cheese Spaghetti

4tm1312_steaks2_jpg_rend_sni12col_landscape slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 T. unsalted butter
2 T. chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 T. extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 T. all-purpose flour
1 C. chicken stock or broth
1/2 C. heavy cream
8oz blue cheese crumbles
2-3 T. chopped fresh sage
2 C. cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta. Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won’t go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well. Soften 4 T. of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve. Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it. Heat a large skillet over medium heat. Add the EVOO and the remaining T. of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, sauté for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts. Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest. Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning. Chop and crumble the cooked bacon. Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

 

 

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Creole Mustard and Herb Wrapped Beef Tenderloin

Creole Mustard and Herb Wrapped Beef Tenderloin

beef3 T. vegetable oil

Salt

Freshly ground black pepper

1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 lb.)

1/2 C. Creole mustard, or other spicy whole-grained mustard

8 cloves garlic, finely minced or pressed

1 bunch fresh rosemary, finely chopped

1 bunch fresh thyme, finely chopped

 

Preheat the oven to 425 degrees F.  In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.  Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

 

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Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Salt

1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 ¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

veal

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

 

 

 

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Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

tenderloinSpinach and Cheese Cakes:

2 packages frozen chopped spinach, 10 oz. each

3 T. extra-virgin olive oil, 1 for onion, 2 T. to fry cakes

1 small onion, chopped

1/2 C. Italian bread crumbs, 3 handfuls

1/3 C. grated Parmigiano-Reggiano, 2 handfuls

1 egg, beaten

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and freshly ground pepper

Steaks:

4 thin slices bacon, look for packaged bacon marked “Center Cut” in packaged meats case

4 beef tenderloin steaks, 1 1/2 inches thick

Coarse salt and cracked black pepper, season to your tastes

2 T. butter, divided

1 T. all-purpose flour

1/2 C. dry red wine

1/2 C. beef stock, available on soup aisle

Plate Garnish:

4 small Roma tomatoes

Extra-virgin oil, for drizzling

2 T. chopped or snipped fresh chives

 

Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and  sauté the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 T. oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness. Remove meat from the pan and let it rest. Add 1 T. of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining T. butter and remove skillet from heat. Quarter tomatoes lengthwise. To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

 

 

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Swedish Meatballs & Egg Noodles

Swedish Meatballs & Egg Noodles

4 T. butter, divided

1 medium onion, finely chopped

2 T. flour

1 C. beef stock

1 C. chicken stock

Salt and freshly ground black pepper

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 egg

2 slices white bread, torn, soaked briefly in about 1/4 C. milk and squeezed of excess liquid

1 tsp. allspice

5 gingersnap cookies, ground up in the food processor

2 T. currant, lingonberry or grape jelly

2 T. sour cream

1 lb. egg noodles

1/2 C. Italian parsley (about 2 handfuls), chopped

2 dill pickles, chopped

 

Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 T. butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly — it won’t get too thick, you want a thinner gravy for this dish. Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine. Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions. Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir the 2 T. of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done. Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two T. butter and parsley to the pot and stir to melt the butter and evenly coat the noodles. To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

 

 

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High Temperature Eye of Round Roast

High Temperature Eye of Round Roast

Poor Man’s Prime Rib: Another pinner said: “This is seriously the best way to cook a roast. It makes an inexpensive piece of meat taste like prime rib!”

roast1 (3 pound) beef eye of round roast

salt and pepper to taste

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

 

 

 

Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Quick & Easy Tangy Pork, Chicken or Beef

Quick & Easy Tangy Pork, Chicken or Beef

2 Whole Chicken breasts/ 4 boneless pork chops/ Equivalent of lean Beef tips
1 package of taco seasoning
A touch of oil
1 cup salsa
1 cup apricot preserves
Maybe some brown sugar

Cube the meat into bite sized pieces. Cover with the packet of taco seasoning. Add oil to pan, brown meat until almost done. In a separate bowl, mix together salsa and preserves, add to meat in pan. Simmer 10-15 minutes, taste to see if you need to add some brown sugar.

 

 

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Oven Tacos

Oven Tacos

oventaco2 lb. ground beef (or turkey/chicken)

1 small onion diced

1 small can diced green chilies

1 recipe for Homemade taco seasoning (below)

1 (8 ounce) can low sodium tomato sauce

1 (16 ounce) can fat free refried beans

2 cups shredded reduced fat Colby-jack cheese

18-20 hard taco shells {if gluten free, be sure they are}

 

Optional Condiments-

Lettuce (shredded)

Tomato (diced)

Salsa

Guacamole

Sour Cream

Olives, sliced

 

Preheat the oven to 400 degrees.  In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish (OR check out The Taco Rack), standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.   Remove from the oven and top with any optional condiments for serving.

 

Taco Seasoning

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

 

In a small bowl, mix all together. Store in an airtight container.

I used all of this on 2 lbs of ground meat with a little water mixed in.

Crock Pot Dumpling Soup

Crock Pot Dumpling Soup

1 lb. lean steak, cut into 1″ cubes

1 pkg. onion soup mix

6 C. water (hot)

2 carrots, peeled & shredded

1 stalk finely chopped celery

1 tomato, peeled & chopped

1 C. pkg. biscuit mix

6 T. milk

1 T. finely chopped parsley

 

With pot on low, sprinkle steak with dry onion soup mix.  Pour hot water over steak.  Stir in carrots, celery and tomato.  Cover and cook on low 4-6 hours or until meat is tender.  Turn pot control to HIGH.  In separate small bowl, combine biscuit mix with parsley.  Stir in milk with fork until mixture is moistened.  Drop dumpling mixture into crock pot with a teaspoon.  Cover and cook on high for about 30 minutes.  (5-6 servings.)

 

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Salisbury Steak with Onion Gravy

Salisbury Steak with Onion Gravy

salisbury1/4 cup safflower oil

1 large onion, grated (about 1 1/3 cups)

2 slices white bread

1/2 cup whole milk

2 pounds ground sirloin

2 garlic cloves, minced (1 1/4 teaspoons)

1 large egg

2 tablespoons chopped flat-leaf parsley

2 teaspoons plus a dash of Worcestershire sauce

Coarse salt and freshly ground black pepper

1 teaspoon cornstarch, plus 1/4 cup for dusting

1 1/2 cups beef broth

 

Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside. Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.  Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.  Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

 

Perfect Steak Marinade

Perfect Steak Marinade

steakâ…“ cup soy sauce

½ cup olive oil

â…“ cup fresh lemon juice

¼ cup Worcestershire sauce

1½ tablespoons garlic powder

3 tablespoons dried basil

1½ tablespoons dried parsley flakes

1 teaspoon ground white pepper

¼ teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

 

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.  Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

 

 

Slow Cooker Veal Stew with Pearl Onions and Oyster Mushrooms

Slow Cooker Veal Stew with Pearl Onions and Oyster Mushrooms

1 serving cooking spray (5 one-second sprays per serving), lemon-flavored

1 lb. lean veal leg, boneless, cut into 1-inch chunks

1/2 C. fat-free chicken broth

1 C. carrot(s), baby, sliced

4 small potato(es), fingerling, sliced 1/2-inch thick

8 small onion(s), red pearl, peeled and halved lengthwise

1 medium garlic clove(s), minced

20 small raw oyster mushrooms, coarsely chopped

2 1/2 tsp. lemon zest

1 tsp. dried sage, crushed

3/4 tsp. table salt

1/4 tsp. black pepper

 

Coat a ridged grill pan with cooking spray. Preheat pan over high heat until a drop of water sprinkled on pan sizzles. Add veal and sear 1 minute per side. Place veal in a 4- to 5-quart slow cooker. Add broth, carrots, potatoes, onions, garlic, mushrooms, lemon zest, sage, salt and pepper in order listed.  Cover and cook on LOW setting for 5 to 6 hours. Stir well before serving. Yields about 1 C. per serving.

 

 

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Tequila Marinated London Broil

Tequila Marinated London Broil

1 jalapeno pepper, seeded

1 clove garlic

1 C. tequila

1 C. teriyaki sauce

1/4 C. sesame oil, optional

1/4 C. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 1/2 lb. London broil

Cilantro leaves, for garnish

 

In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking.  Preheat grill to high.  Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak).  Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro.

 

Yield: 8 servings

Calories: 406

Fat: 24g

Fiber: 0g

 

 

Stuffed Sweet Onions

Stuffed Sweet Onions

6 sweet onions, peeled & center removed

1 lb. ground beef

1/2 C. Parmesan cheese

1/2 C. finely diced sweet bell pepper

1 large egg, slightly beaten

1 C. fresh bread crumbs (place bread in food processor, process to crumbs)

Salt, pepper, & 1/2 tsp. ground nutmeg

3 C. tomato sauce

1 C. crushed or diced tomatoes

2 T. olive oil

 

Preheat oven to 350 degrees. Carefully slice the bottom of each onion, forming a flat surface so onion won’t tip over. Combine meat, cheese, diced onion, and eggs, and mix until ingredients are incorporated. Add the bread crumbs, salt, pepper, and nutmeg. Distribute the meat mixture, filling each onion evenly, pressing it down and shaping with your fingers or a spoon. Combine tomato sauce and crushed tomatoes, and spread in bottom of a baking dish. Place stuffed onions in the tomato sauce. Drizzle with oil and season with salt and pepper. Cover loosely with foil and bake for 30 minutes.

 

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Stuffed Cheeseburgers

Stuffed Cheeseburgers

1 (3-ounce) package cream cheese, softened

1 (2 1/2-ounce) jar sliced mushrooms, drained

2 T. chopped green bell pepper

1/4 tsp. garlic salt

1/8 tsp. pepper

2 lb. lean ground beef

4 oz. Cheddar Cheese, cut into 16 (2×1-inch) slices

4 Kaiser rolls, cut in half

 

Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, combine cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl. Shape ground beef into 8 large (1/2-inch thick) patties. Place about 2 T. cream cheese mixture on top of 4 patties. Top each with 1 meat patty; press around edges to seal. Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes).  Top each burger with 4 slices Cheddar cheese; continue grilling until cheese is melted (1 minute). Serve burgers on rolls.

 

 

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Tamale Pie

Tamale Pie

1/2 lb. ground beef chuck
1/2 lb. ground pork (you could use all beef if you prefer, but I like the mix)
1 medium onion, diced
2 cloves garlic, minced
(you could add a half C. of green peppers here or a little jalapeno pepper, if you like)
salt and pepper to taste
2-8oz. cans tomato sauce
1 C. frozen, canned or fresh corn
12 black olives, chopped (could use green if you prefer)
1 T. chili powder
1/2 tsp. ground cumin
2 tsp. sugar
1 egg, beaten
3/4 C. cornmeal
1 1/2 tsp. baking powder
1 T. all purpose flour
1 T. sugar
1/2 tsp. salt
1/3 C. milk

 tamalepie

Preheat oven to 425 degrees. Put meat in skillet and begin to brown over medium high heat. Add diced onion and minced garlic to the meat as it browns so the vegetables get soft. Add salt and pepper to taste. Once meat is browned, reduce heat to medium and add two cans of tomato sauce, corn and chopped olives. Add chili powder, cumin and sugar. Let simmer for about 10-15 minutes. In the meantime, prepare your cornbread topping. In a bowl, beat egg. Add cornmeal, baking powder, flour, sugar, salt and milk and combine. Set aside. Grease a 2qt casserole dish. Put in meat mixture and even out the top with spoon or spatula. Spread corn topping over meat mixture in casserole dish – it should be completely covered. Put in 425 degree oven for 15 – 20 minutes, until topping is golden brown on top. Remove and let stand for five minutes. Serve with shredded cheese, sour cream, salsa or other toppings you like. Enjoy!

 

 

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Ground Beef Curry

Ground Beef Curry

groundbeefcurry1 ½ C. long grain White Rice

1 lb. lean Ground Beef

¼ C. chopped Onion

1 clove Garlic, finely chopped

2 T. grated Gingerroot

1 T. Tomato Paste

1 tsp. Salt

2 tsp. Cumin

2 tsp. Chili Powder

1 tsp. Garam Masala

2 14.5oz. cans diced Tomatoes, undrained

3 T. chopped Cilantro

 

Cook rice as directed on package.  Meanwhile cook beef, onion, garlic and gingerroot over medium-high heat 5-7 minutes, stirring occasionally, until beef is fully cooked.  Drain if desired.  Stir in remaining ingredients except cilantro into beef.  Reduce heat to medium and simmer uncovered 8 to 10 minutes, stirring occasionally until slightly thickened.  Serve beef over rice and garnish with cilantro.

 

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SBD Marinated London Broil

SBD Marinated London Broil

flank2 T. extra-virgin olive oil

1/2 C. dry red wine

3 cloves garlic minced

3 T. minced fresh parsley

1 T. chopped fresh oregano

1 bay leaf

1/2 tsp. ground black pepper

1 1/2 lb. sirloin, top round, eye round London broil

 

In a small mixing bowl, whisk together the oil, wine, garlic, parsley, oregano, bay leaf and pepper. Place the steak in a deep bowl and pour on the marinade. Turn once to coat both sides, cover, and refrigerate for at least 4 hours. When ready to serve, discard marinade and bay leaf. Broil or grill until done. Cut meat into thin diagonal slices across the grain.

 

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Crusty Mustard-Dill Meat Loaf

Crusty Mustard-Dill Meat Loaf

1 C. beef broth

1/2 C. old-fashioned oats

1 1/4 pounds meat loaf mix (Beef, Pork and Veal)

1/2 C. minced onion

1 large egg

3 T. chopped fresh dill

2 T. coarse-grained Dijon mustard

1/2 tsp. salt

1/2 tsp. ground black pepper

 

Preheat oven to 450°F. Mix 1/2 C. broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3×6-inch rectangular loaves. Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 C. broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

 

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Honey-Garlic Rib Eye Steaks

Honey-Garlic Rib Eye Steaks

4 (1 pound) beef rib eye steaks

1/2 C. balsamic vinegar

1/4 C. soy sauce

3 T. minced garlic

2 T. honey

2 T. olive oil

2 tsp. ground black pepper

1 tsp. Worcestershire sauce

1 tsp. onion powder

1/2 tsp. salt

1 pinch cayenne pepper

 

In a medium bowl, combine the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke and cayenne pepper. Place steaks in a shallow, nonporous dish, and pour marinade over steaks. For optimum flavor, rub the liquid into the meat. Cover, and let marinate in the refrigerator for 24 to 48 hours. Preheat an outdoor grill for medium-high to high heat. Grill steaks for 7 to 8 minutes per side on a lightly oiled grate.

 

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Mongolian Beef

Mongolian Beef

monbeefVegetable oil

1 tsp. fresh ginger, minced

2 tbsp. garlic, minced

1 cup low sodium soy sauce

1 cup water

1 1/3 cup dark brown sugar

2 pounds flank steak, sliced

1/2 cup cornstarch

Green onions, sliced

 

In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions. Serve hot over white or brown rice.

 

Flank Steak with Red Wine Vinegar and Greens

Flank Steak with Red Wine Vinegar and Greens

1 T. extra-virgin olive oil

1 pound flank steak, cut into 2 equal pieces

Kosher salt and freshly ground black pepper

1 clove garlic, minced

2 T. red wine vinegar

1 T. chopped fresh oregano leaves or 1 tsp. dried

1 T. unsalted butter

5 ounces (1/2 bag) Italian salad blend

 

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve.

 

Yield:  2 servings

Calories: 473

Fat: 29g

Fiber: 1g

Grilled Beef Tenderloin with Two Sauces

Grilled Beef Tenderloin with Two Sauces

3 T. cracked black pepper

2 T. olive oil

1 T. freshly grated lemon peel

1 tsp. salt

2 garlic cloves, crushed with garlic press

1 whole beef tenderloin, trimmed (about 4 1/2 pounds)*

 

Prepare outdoor covered charcoal grill for indirect-heat cooking method with drip pan as manufacturer directs, or follow manufacturer’s directions if using covered gas or electric grill.  In C., mix pepper, oil, lemon peel, salt, and garlic; rub all over tenderloin. If necessary, tuck thin, narrow end of tenderloin under to make meat an even thickness. . Place tenderloin on rack in grill; cover grill and cook tenderloin over medium heat 40 to 50 minutes, turning over once, until temperature on meat thermometer reaches 135 degrees F. or until of desired doneness. Internal temperature of meat will rise 5 to 10 degrees (medium-rare) upon standing. Transfer tenderloin to warm large platter. Let stand 10 minutes to set juices for easier slicing. Serve tenderloin thinly sliced with sauces.

 

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Smoked Brisket Soup

Smoked Brisket Soup

1 C. Celery medium dice

1 C. onions medium dice

5 ounces Butter

5 ounces Flour

2 qt. Beef consommé

2 lbs Frozen Mixed Vegetables ( fresh if you have them)

Pinch ground Thyme

2 tsp. ground Black pepper

1.5 lbs cooked Beef brisket coarsely chopped

1-#10 can Rotel tomatoes

2 tsp Salt.

 

In a large heavy bottom stock pot cook butter, onions and celery until vegetables are tender. Add flour and mix well. Cook roux for 5 minutes stirring frequently. Add beef consommé slowly whisking to incorporate all liquid. Bring liquid to a slow simmer and then add remaining ingredients. Bring back to a simmer and cook for 20 minutes before serving.

 

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Penne Rigate with Sweet-and-Spicy Picadillo Sauce

Penne Rigate with Sweet-and-Spicy Picadillo Sauce

1 package (16-ounce) penne rigate, bow-tie pasta, or radiatore pasta, preferably whole wheat

2 tsp. olive oil

1 small onion, finely chopped

2 clove garlic, crushed with press

1/4 tsp. ground cinnamon

1/8 tsp. (or more, to taste) ground red pepper (cayenne)

3/4 pound lean (90%) ground beef

Salt

1 can (14 1/2-ounce) whole tomatoes in puree, (if unavailable, use whole tomatoes in juice), preferably reduced -sodium

1/2 C. dark seedless raisins

1/4 C. salad olives, drained, or chopped pimiento-stuffed olives

Chopped fresh parsley for garnish

 

Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium heat until hot. Add onion and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic, cinnamon, and ground red pepper; cook 30 seconds. Increase heat to medium-high; add ground beef and 1/2 tsp. salt and cook, stirring frequently, until beef begins to brown, about 5 minutes. Spoon off any excess fat as necessary. Stir in tomatoes with their puree, raisins, and olives, breaking up tomatoes with side of spoon, and cook until sauce thickens slightly, about 5 minutes longer. When pasta has cooked to desired doneness, remove 1 C. pasta cooking water; set aside. Drain pasta and return to saucepot. Add ground-beef mixture and reserved pasta cooking water; toss well to coat pasta. Season with salt to taste. Garnish with parsley to serve.  Note: 175 mg sodium count is if you are using reduced-sodium tomatoes.

 

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